Re-posting this salad recipe today. It is a recipe of my great-grandmother, as remembered and quite often replicated by my mother at home.
Ash plantain peel salad
Preparation time: 10 mins
Serves 2
Ingredients:
- Skin of ash plantains – 2, boiled
- Grated coconut – 1 tbsp
- Onion – 1, small and chopped
- Chilli or red capsicum -1, chopped
- Pepper and Salt, to taste
- Lime juice – 1 tbsp
Method:
- Finely chop the boiled ash plantain skin. Mix with salt.
- Add the grated coconut, chopped onion and chilli to the ash plantain skin and mix well.
- Season with pepper and lime juice and salt, to taste.
- Serve with rice.
Recipe source: Raji Thillainathan.
A Taste of Sri Lankan cuisine 
This is almost like thoran, yes? So unique with the plantain peel. Can you use regular plantain peel? Green, I’m assuming? –Angie.
Yes, Angie, regular green plantain (i.e. cooking plantain) peel can be used for this dish. And, yes, it is similar to thoran in its use of grated coconut. Jaffna cuisine has its roots in Andhra and Kerala cuisine and then evolving onto having its own unique twists and blends and this is one such unique dish. 🙂
So glad to find this site! And thanks for stopping by ours.
I’ll all for using the skins and peels of veg/fruit and have never tried banana or plantain peels in cooking – will remember it. Thanks for sharing!
x
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You are welcome 🙂